Sausage Gravy 101
Let us all know what you come up with. The sharing between "Recipe Friends" is also a Southern tradition! =^..^=
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- 1 lb
- roll of your favorite sausage or a quart of homemade cold-packed sausage
- 1/4 c
- or more of all-purpose flour
- 2 c
- or more of milk
- salt & pepper, to taste
- 2 Tbsp
- 1/2 tsp
- teaspoon of sage, nutmeg, or poultry seasoning
- chopped onion or green pepper or garlic
- chopped bacon or bacon grease
- half & half, instead of milk
OTHER OPTIONS TO CONSIDER...
2WARNING! UNCOMPENSATED PRODUCT ENDORSEMENT! (Although I'd be glad to take the company's call, if they want to change that!) =^..^=
I love the ChopStir nylon chopper for changing a roll of sausage into sausage crumbles. It also works well for ground beef.
However you do it, brown the sausage until you have sausage crumbles.
3There are two schools of thought for the next step:
1. Add flour to the browned sausage crumbles and drippings.
2. Remove the sausage with a slotted spoon and drain on paper towels. Add flour to the sausage drippings (or 1/2 the drippings and some butter or bacon grease).
Stir the flour until lightly browned. (As you can tell, I opt for Option 1.)
Put the biscuits into the oven about now.
If the gravy is too thin, cook it awhile longer. If it doesn't thicken soon, stir a few Tablespoons of flour into 1/2 cup of COLD water. Stir well. Add to the gravy & heat up. That should fix it.
If your gravy is too thick, stir in some more milk or water to thin it down.
The thickness of the gravy is strictly a matter of personal preference.
7ABOUT THE OPTIONS: The truth is, I don't use any of them, but I looked up some recipes online and these seem popular in some parts of the country. I'd probably add the vegetables & bacon to the raw sausage so they could cook together. The spices would probably be added to the cooked meat or after the milk was added. Whatever you do, make some notes and share your findings. Always enjoy playing with your food!